Weight Watchers Rogan Josh, you can use any meat
- Carbohydrate 14.4665145427702 g
- Cholesterol 36.378125 mg
- Fat 8.90602105548237 g
- Fiber 2.59301396336707 g
- Protein 24.3934366394742 g
- Saturated Fat 3.42956416265772 g
- Serving Size 1 1 Serving (204g)
- Sodium 80.9927296925378 mg
- Sugar 11.8735005794031 g
- Trans Fat 1.31196803824783 g
- Calories 235 calories
Step-by-step
- Brown meat. Set aside
- Brown onion and peppers
- Add the ginger, garlic and spices, cook through for a minute or so.
- Add the yoghurt, tomatoes and the meat
- Stir in 300 ml water, boil. Reduce the heat and leave to summer for one hour or the meat is tender.
- Serve with 150g cooked brown rice per serving (additional 3 points per serving)
Why is the sauce separating into a watery broth and dry meat before the beef has even turned tender? That failure in structure usually stems from rushing the initial sear and introducing cold dairy too quickly to high heat. Building a proper curry demands careful control over moisture and protein denaturation. Lean steak contains very little internal fat, meaning prolonged simmering in liquid is the only mechanism available to break down tough collagen strands into gelatin. Searing the cubed meat in a hot pan creates a Maillard crust that locks in surface moisture, but crowding the pan will cause the beef to steam rather than brown, yielding a gray exterior that refuses to absorb spice flavors. Ground spices like cumin, coriander, and turmeric require a minute of direct heat in the pan to bloom their fat-soluble compounds, but keeping the heat moderate prevents the fine particles from scorching and turning bitter. Incorporating low-fat yogurt without curdling requires tempering the dairy by whisking a small amount of warm pan liquid into the bowl before stirring it back into the main pot. Maintaining a gentle simmer rather than a aggressive boil ensures the yogurt proteins stay emulsified rather than breaking apart into chalky flakes. Simmering the mixture for a full hour allows the chopped tomatoes to break down entirely, forming a thick base that clings to the grains of the meat. Adequate reduction concentrates the natural sugars in the onions and tomatoes, balancing the heat of crushed chili flakes without requiring added sweeteners.
